It’s an awesome Yogurt dip(Raita) especially for Veggie lovers. Beatroot is also a great source of iron so give it to all who are suggested to take iron.Must try this Beetroot Raita Recipe, you’ll like it.
Check it out the Beetroot Raita Recipe here!!
[one_fourth]Prep Time:10 minutes[/one_fourth] [one_fourth]Cook Time:15 minutes[/one_fourth] [one_fourth]Servings: 2[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 1 medium beetroot
- 1 cup yogurt
- Salt to taste
- 1 green chili, chopped finely
- 1 teaspoon oil
- 1/4 teaspoon black mustard seeds
- A few cilantro leaves for garnishing
- 1/2 teaspoon cumin powder
- 1 teaspoon sugar
[/tab] [tab]Yield: 2 servings
Nutritional information is not yet available. [/tab] [/tabs]
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
Cook the beetroot either in the microwave or in a pot with water.
For the microwave, place it in a microwavable-pan of water 1 inch high, prick with fork and cook on high for 6 to 8 minutes until done.
Peel off the skin.
Grate the beetroot and put in a serving bowl.
Add yogurt to it and mix well.
Add sugar, salt and cumin powder to it and mix.
Heat the oil in a pan, season it with black mustard seeds and the chopped green chilies.
When the seeds start to sputter, remove from the stove and add the seasoned oil to the beetroot and yogurt mixture.
Garnish the beetroot salad with coarsely chopped cilantro leaves. Beetroot Raita is ready to serve.
- Serve with paratha or any curry.
If you like Beetroot Raita Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Beetroot Raita, do share with us and we would be glad to give it a try.
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